Brined Chicken w/ Sautéed Onion Dipping Sauce

Catherine Cappiello Pappas


A tender and delicious way to prepare chicken!

pinch tips: How to Carve a Whole Chicken




5 Min


20 Min


for the dipping sauce:
1 sweet onion – sliced
1 tsp. salt
1 tsp. sugar
½ tsp. black pepper
¼ cup vinegar
1 tsp. lemon juice
for the chicken breast:
2-3 lbs. boneless chicken breast
for the brine:
5 cups water
¼ cup salt
¼ cup sugar
1 tbs. dried oregano
1 tsp. black pepper
1 tsp. cumin
3 tbs. vinegar
½ tsp. cloves
juice of 1 lime

Directions Step-By-Step

For the Dipping Sauce:
Sauté the onion in a tablespoon of olive oil until transparent. Let the onion cool.

Place the onion in a food processor and add the rest of the ingredients. Give a few good chops until the desired consistency is reached. Place in a container and refrigerate.
For the Chicken Breast:
Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.

Remove from the brine and cut the chicken into desired sized pieces.

Heat a 10 inch frying pan with 2 tablespoons of olive oil.

If the chicken is cut into ¼ to ½ inch thickness it should take about 6 to 10 minutes over medium heat; turning the chicken pieces occasionally to sauté evenly. Do not overcrowd the pan.

Serve with the onion dipping sauce.

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy